Shelly's Recipe

NEW YORK CHEESECAKE

Category: Cheesecake

Crust
16 graham crackers
1/4 cup butter, melted
1 tbsp sugar

Filling
5 (8 oz) pkg cream cheese, softened
1 3/4 cup sugar
3 tbsp flour
1 tsp grated lemon peel
1/4 tsp salt and vanilla
5 eggs
2 egg yolks
1/4 cup sour cream

Strawberry Glaze
2 pints strawberries
1 cup water
1/2 cup sugar
1 1/2 tbsp cornstarch
3 drops red food coloring

Crust: Combine ingredients in a food processor. Blend well and press in to bottom and up 1/2 the sides of a 10 inch springform pan.

Filling: Beat cream cheese in a large mixing bowl until smooth and fluffy, stopping to scrape the sides occasionally. Gradually add sugar and next 4 ingredients, beating constantly. Add eggs and yolks, one at a time, beating well after each addition. Scrap down sides once or twice. Add sour cream; the mixture will be thin. Pour into pan and place on a baking sheet.

Bake at 500 for 8 minutes or until top is golden. Reduce temperature to 200 and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in a draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make glaze and spread evenly over top of cheese cake. Refrigerate until serving.

Glaze: Slice 1 cup berries and place in a saucepan with water. Bring to a boil over moderate heat and cook for 2 minutes. Push the berries with a spoon through a strainer placed over a small bowl; scrap bottom of strainer to remove pulp. Return berries to saucepan and stir in sugar and cornstarch. Bring to a boil, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm.

Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the sauce drip down the sides of the cake. Refrigerate until set, about 1 hour.